Bhuga Chawaran

Sindhi Fried Rice

Pyaaz Wale Bhune Chawal

A Sindhi recipe blog would seem incomplete without the recipe of Bhuga Chawaran and…..This simple rice recipe made with caramelized onions and a mix of whole spices (Garam Masala) is popular with Sindhis and other cultures as well. Traditionally this recipe is made on occasions and can be served with a variety of vegetables. A lot of us like to eat this with Sai Bhaji. But if you just feel lazy and not in a mood to cook anything besides the rice, don’t worry you will still be a winner. Bhuga Chawaran is always a hit any time you serve it. This rice dish tastes delicious by itself but you can serve it with pickle or plain yogurt or raita or our Sindhi papad. Enjoy the recipe of Bhuga Chawaran and eat it anyway you like, you are sure to love it

Ingredients:

1 cup Basmati or any long grain Rice
1 Onion, peeled and chopped (diced)
½ Tomato chopped
1 tsp Jeera
2 Bay leaves
2 Green Cardamoms
1 small piece of Cinnamon
2 Cloves
a pinch of Turmeric powder
½ tsp Red Chili powder
1 ½ to 2 cups of Water
1 tbsp of Ghee or Butter
Salt to taste

Method:

Wash and soak rice for 10 mins. Keep aside.
In a thick bottomed pan heat ghee, add jeera, bay leaves, green cardamoms, cloves and cinnamon stick. Fry for 15 seconds.
Next add chopped onion. Fry till golden brown.
Add tomato and fry for 2-3 mins.
Add the soaked rice, turmeric, red chilies, salt and cook over a low flame for couple minutes stirring gently.
Add 1½ to 2 cups of water and cover the pan with a lid.
Cook till almost ¾ of water is evaporated. Reduce the heat to low and cook rice till tender and done.
Serve hot plain or with your favorite vegetable, raita or plain yogurt, but don’t forget to serve the Sindhi Papad.

Keep it simple, keep it Sindhi.

Share and Enjoy:

Preethi

May 27th, 2009 at 10:50 pm

hey this is a cool recipe..very different!

Jyoti

May 28th, 2009 at 3:03 am

My kids love this rice with Sai Bhaji and papad. And I can just eat this rice by itself ! Always make it without tomato, next time I will try this.

Alka

May 28th, 2009 at 4:32 am

OMG, i too am working on this rice only…though i had already blogged abt bhugha chaanwara, i am doing it again with some variations for my dear Nags of Edible garden, who is hosting an event on Rice.And could Sindhis like any rice better than bhughe chaawal??
Like jyoti said we too make it sans tomato, and i simply add garammasala pwdr, instead of whole masalas, since my kid too eat the same food that we ,so it has to be light, but then i do not think it is a compromise, coz this is such a gem of recipe that it even taste most delicious rice dish, even if not using basmati rice and whole masalas..add some peas, some potaoes/tinda and it gets nutritious too….well it seems i am drafting my post here, instead of sindhirasoi…lol
I am so much loving , the variations in the food that i generally make, i am learning so much more here…..keep it up !